Cooking & Care
The Art of Tagine Cooking
Slow cook the Moroccan way in Le Creuset’s cast iron tagine, for maximum flavour and minimum fuss.
So, what exactly is a tagine?
Hailing from Morocco, a tagine is a traditional, cone-shaped pot used to slow cook delicious, succulent dishes, also called ‘tagines’.
A one-pot wonder, Le Creuset’s tagine lets you braise, slow-cook and serve an entire feast. The cast iron base is perfect for browning your meat, layering in all your ingredients, then distributing heat evenly. The cool walls of the stoneware lid condense liquid and trickle it back into your food – so you only need to add the tiniest dash of water to your dish.
Once ready to serve, you can take your tagine to the table and let the flavour-packed feast commence!
shop Now
A one-pot wonder, Le Creuset’s tagine lets you braise, slow-cook and serve an entire feast. The cast iron base is perfect for browning your meat, layering in all your ingredients, then distributing heat evenly. The cool walls of the stoneware lid condense liquid and trickle it back into your food – so you only need to add the tiniest dash of water to your dish.
Once ready to serve, you can take your tagine to the table and let the flavour-packed feast commence!
Find your tagine
What makes tagine cooking so great?
Less fuss. Minimal mess.
It’s a one-pot wonder – use yours to cook and serve.
Healthier meals
The condensation process keeps nutrients locked in.
Moroccan inspiration
Explore new-to-you flavours, including traditional spices.
Maximum taste
Slow cooking in a tagine is a shortcut to serious flavour.
Top tips to master your tagine technique
1
Braise, if you can
For the tastiest results, brown your meat in the cast iron dish before you get started. Short on time? Not to worry. You can simply skip this step. 2
Layer up
Your tagine is a cooking vessel and a serving dish, so layer your ingredients artfully to create an eye-catching and enticing centrepiece for your table. 3
Use a little water
The clever conical lid condenses steam and returns it to your dish, so you’ll only need a dash of water. Make sure there’s always a little in there. 4
No peeking
Once your food is slow cooking, don’t be tempted to lift the lid to check on it. Only do this towards the very end, to make sure it’s still moist.5
Simmer to sort it
Added too much water? Wait until your tagine is cooked, then reduce your ‘sauce’ on the stovetop before you go ahead and serve. 6
Take your time
This is slow food at its best, so practise the art of patience. Always begin on a low heat and use a gentle temperature from start to finish.Bring the heat
Good news – you can heat your Le Creuset tagine on any type of hob, including ceramic, gas, electric and induction. The cast iron base is also suitable for use in the oven.
Learn more
Ceramic hob
Gas hob
Electric hob
Induction hob
Oven
Grill
Find your favourite recipes
Try your hand at all sorts of slow-cooked recipes such as ragouts, stews, steamed dishes, or desserts. Here’s a couple of ideas you can get started with.
RECIPE
Moroccan Chicken Tagine
Combining fruit with meat, poultry, or fish is typical of North African cuisine, and with a spicy marinade, the overall flavour is not too sweet. As with many tagine or casserole dishes, the flavours do improve when made a day ahead.
RECIPE
Lamb, Saffron, Apricot and Almond Tagine
Tagines are a wonderful way of bringing a little unique and exotic North African flavour to a meal. The Tagine vessel is a simple but highly effective shape enabling steam to swirl around inside, cooking the contents beautifully whilst producing a delicate broth in addition to the main ingredients themselves. Lamb, perfumed with saffron and spices, is married beautifully with the sweet depth of plumped apricots and the crunch of whole almonds. This stunning dish is a real showstopper but couldn’t be simpler to make.
